Triple Coconut Macaroons Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TRIPLE COCONUT MACAROONS & CHOCOLATE-DIPPED COCONUT MACAROON



Triple Coconut Macaroons & Chocolate-Dipped Coconut Macaroon image

From Cook's Illustrated. Be sure to mix the cream of coconut thoroughly before using (shake cans), as the mixture separates upon standing. Unsweetened desiccated coconut is commonly sold in natural food stores or Asian markets. If you are unable to find any, use all sweetened flaked or shredded coconut, but reduce the amount of cream of coconut to ½ cup, omit the corn syrup, and toss 2 tablespoons cake flour with the coconut before adding the liquid ingredients. For larger macaroons, shape haystacks from a generous ¼ cup of batter and increase the baking time to 20 minutes. For the chocolate-dipped: Using the two-stage melting process for the chocolate helps ensure that it will be at the proper consistency for dipping the cookies. // Note: Be sure to use sweetened cream of coconut as this is the primary sweetener for the macaroons.

Provided by swissms

Categories     Drop Cookies

Time 35m

Yield 48 one-inch cookies, 24 serving(s)

Number Of Ingredients 8

1 cup cream of coconut (sweetened cream of coconut, not coconut milk)
2 tablespoons light corn syrup
4 large egg whites
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups unsweetened shredded desiccated coconut
3 cups sweetened flaked coconut (about 8 ounces)
10 ounces semisweet chocolate, chopped (optional)

Steps:

  • Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
  • Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
  • Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips, moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
  • Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.
  • Chocolate-dipped:.
  • Cool cookies to room temperature on wire rack, about 30 minutes.
  • Line two cookie sheets with parchment paper. Melt 8 ounces chocolate in small heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth. (To melt chocolate in microwave, heat at 50 percent power for 3 minutes and stir. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50 percent power.) Remove from heat; stir in remaining 2 ounces chocolate until smooth. Holding macaroon by pointed top, dip bottom and ½ inch up sides of each cookie in chocolate, scrape off excess with finger and place on cookie sheet. Refrigerate until chocolate sets, about 15 minutes.

BASIC COCONUT MACAROONS



Basic Coconut Macaroons image

Provided by Food Network Kitchen

Time 40m

Yield about 30 macaroons

Number Of Ingredients 5

3 large egg whites
1/2 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 14-ounce package sweetened shredded coconut

Steps:

  • Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
  • Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

TRIPLE COCONUT MACAROONS



TRIPLE COCONUT MACAROONS image

Categories     Cookies     Nut     Dessert     Bake     Quick & Easy

Number Of Ingredients 7

1 cup Cream of Coconut (not coconut milk or coconut cream, mix thoroughly warming if necessary)
2 tsp light corn syrup
4 large egg whites
2 tsp vanilla extract
1/2 tsp table salt
3 cup unsweetened, shredded desiccated(dried) coconut (8oz)
3 cup sweetened flaked or shredded coconut (8oz)

Steps:

  • Adjust oven racks to upper-and lower-middle positions. Preheat to 375. Line 2 baking sheets with parchment paper and lightly spray with nonstick cooking spray. Whisk together cream of coconut,corn syrup, egg whites, vanilla and salt, set aside. Combine sweetened and unsweetened coconut in a large bowl, breaking up clumps. Pour liquid ingredients over coconut and mix with rubber spatula. Chill dough for 15mins. Drop heaping tablespoons of dough onto prepared baking sheets spacing 1" apart. Bake untill light golden brown,about 15mins;rotating baking sheets front to back and top to bottom halfway through baking time. Cool cookies on baking sheets for 2mins. Remove to wire rack with metal spatula and cool to room temprature. ENJOY!!

COCONUT MACAROONS



Coconut Macaroons image

Provided by Ina Garten

Categories     dessert

Time 35m

Yield 20 to 22 cookies

Number Of Ingredients 5

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

TRIPLE CHOCOLATE COCONUT MACAROONS



Triple Chocolate Coconut Macaroons image

This is a Paula Deen Recipe I 've changed just a little. I've made them many times now and not only are they beautiful to serve on the holiday cookie tray but they freeze well and taste great.

Provided by Old widow

Categories     Drop Cookies

Time 1h

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 7

2 egg whites
1/8 teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla
2 (14 ounce) packages shredded coconut
3 cups semisweet chocolate chips, divided
1 cup white chocolate chips

Steps:

  • Preheat oven to 300 degrees, Generously grease cookie sheets.
  • In a large bowl, whisk together egg whites and salt. until foamy. Whisk in condensed milk and vanilla.
  • Fold in coconut and 1 cup of semisweet chips and 1 cup white chocolate chips.
  • Drop batter by heaping tablespoonfuls onto prepared cookie sheets and bake at 300 degrees for 20 minutes. Cool on pans 2 minutes, remove from pans and let cool completely.
  • Melt remaining chocolate chips in microwave and dip bottom of each cookie in melted chocolate to coat. Allow to harden on waxed paper.

PERFECT COCONUT MACAROONS



Perfect Coconut Macaroons image

After falling in love with a local bakery's coconut macaroon, I attempted to create a duplicate version at home. This is what I came up with.

Provided by circoit

Categories     Desserts     Cookies     Macaroon Recipes

Time 1h20m

Yield 18

Number Of Ingredients 8

1 (14 ounce) package sweetened, flaked coconut
⅓ cup white sugar
1 tablespoon all-purpose flour
½ teaspoon vanilla extract
½ teaspoon almond extract
1 pinch salt
3 egg whites, room temperature
8 ounces semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line a baking sheet with parchment paper.
  • Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
  • Beat egg whites in a bowl until soft peaks form.
  • Fold coconut mixture into egg whites until just combined.
  • Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
  • Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
  • Line baking sheet with new piece of parchment paper.
  • Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  • Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.

Nutrition Facts : Calories 178.2 calories, Carbohydrate 23.2 g, Fat 9.8 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 8 g, Sodium 72.7 mg, Sugar 18.5 g

TRIPLE-COCONUT MACADAMIA MACAROONS



Triple-Coconut Macadamia Macaroons image

For a truly luxurious cookie experience, try these slightly sweet and tender morsels. Two varieties of coconut-sweetened and unsweetened-and cream of coconut add intense flavor to every nibble. -Robin Jungers, Cambellsport, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 dozen.

Number Of Ingredients 10

2-1/2 cups sweetened shredded coconut
2-1/2 cups unsweetened finely shredded coconut
1 cup chopped macadamia nuts
1 cup cream of coconut
4 large egg whites
2 tablespoons light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon salt
2 ounces semisweet chocolate, chopped
1 teaspoon shortening

Steps:

  • In a large bowl, combine the sweetened coconut, unsweetened coconut and macadamia nuts. In a small bowl, combine the cream of coconut, egg whites, corn syrup, vanilla and salt. Stir into coconut mixture. Cover and refrigerate for 15 minutes., Drop by tablespoonfuls 2-in. apart onto parchment-lined baking sheets. Shape into loose mounds. Bake at 350° for 12-16 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks to cool completely., In a microwave, melt chocolate and shortening; stir until smooth. Dip or drizzle cookies with chocolate mixture. Place on waxed paper; let stand until set.

Nutrition Facts :

COCONUT MACAROONS



Coconut macaroons image

Make these easy coconut macaroons with just a handful of ingredients. These classic bakes are ideal for filling your biscuit tin or enjoying with a cup of tea

Provided by Liberty Mendez

Time 45m

Yield Makes 10-12

Number Of Ingredients 5

2 eggs, whites only
80g caster sugar
150g desiccated coconut
1 tsp vanilla paste
90g dark chocolate

Steps:

  • Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
  • Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
  • Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.

Nutrition Facts : Calories 154 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.14 milligram of sodium

COCONUT MACAROONS III



Coconut Macaroons III image

This recipe has won many 1st place ribbons at my state fair. They are very simple to make.

Provided by Kristil Kimbro Lyle

Categories     Desserts     Cookies     Macaroon Recipes

Time 25m

Yield 12

Number Of Ingredients 5

⅔ cup all-purpose flour
5 ½ cups flaked coconut
¼ teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
  • In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
  • Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 40.7 g, Cholesterol 11.1 mg, Fat 12.4 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 10.8 g, Sodium 186.8 mg, Sugar 30.3 g

More about "triple coconut macaroons recipes"

TRIPLE COCONUT MACAROONS | AMERICA'S TEST KITCHEN
triple-coconut-macaroons-americas-test-kitchen image
2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. …
From americastestkitchen.com
5/5 (1)
Category Desserts or Baked Goods, Cookies, Gluten Free
Servings 48


TRIPLE COCONUT MACAROONS | SALT AND SERENITY
triple-coconut-macaroons-salt-and-serenity image
2015-12-31 These are my absolute favourite macaroons. That’s macar oo n, with 2 o’s – the coconut variety, not the pain-in-the-ass Diva, ground almond and meringue variety, which are macar o ns, with one o.This recipe for Triple …
From saltandserenity.com


TRIPLE COCONUT MACAROONS RECIPE - STL COOKS
Whisk together coconut cream, corn syrup, egg whites, vanilla extract, and salt in a bowl. Whisk well to combine. In a separate bowl, stir together both kinds of coconut and the flour. Break apart any clumps of coconut. Add the dry mixture to the egg mixture and mix well to combine. Chill for about 15-30 minutes. Preheat oven to 375F.
From stlcooks.com
Estimated Reading Time 1 min


EASY 3-INGREDIENT COCONUT MACAROONS RECIPE - THE …
2021-02-18 Heat the oven to 325 F/165 C/Gas Mark 3. Line 2 baking sheets with parchment paper or nonstick foil. Spray the paper or foil with nonstick cooking spray. In a bowl, combine the coconut, sweetened condensed milk, and vanilla extract; blend well. The Spruce. Grease or spray a teaspoon or cookie scoop.
From thespruceeats.com


EASY CREAMY COCONUT MACAROONS - MY COOKIE JOURNEY
2021-09-09 Instructions. This recipe only has six ingredients, so it is fast and easy. Weigh out your flour and coconut and add to the bowl of your favorite mixer (stand or hand-held). Add the salt, condensed milk, vanilla extract, and the almond extract to the mixing bowl and blend on medium speed till all is incorporated together.
From mycookiejourney.com


THE BEST COCONUT MACAROONS - MODERN HONEY
2019-12-10 Instructions. Preheat oven to 325 degrees. Line two baking sheets with parchment paper sheets. In a medium mixing bowl, stir together coconut, sweetened condensed milk, melted butter, and vanilla. In a mixing bowl, beat the egg whites and salt until stiff peaks form.
From modernhoney.com


TRIPLE-COCONUT MACADAMIA MACAROONS RECIPE: HOW TO MAKE IT
Two varieties of coconut—sweetened and unsweetened—and cream of coconut add intense flavor to every nibble. —Robin Jungers, Cambellsport, Wisconsin —Robin Jungers, Cambellsport, Wisconsin Share
From stage.tasteofhome.com


EASY COCONUT MACAROONS – 3 INGREDIENTS - THE HILLBILLY KITCHEN
These coconut macaroons are super easy with only 3 ingredients. They are slightly chewy gooey very tasty little morsels that make the perfect addition to all...
From youtube.com


TRIPLE-COCONUT MACAROONS RECIPE | EAT YOUR BOOKS
Save this Triple-coconut macaroons recipe and more from Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine ...
From eatyourbooks.com


TRIPLE COCONUT THUMBPRINT MACAROONS (PLAIN AND CHOCOLATE-FILLED)
2013-12-19 Here’s the recipe: Print. Triple Coconut Thumbprint Macaroons (Plain or Coconut-Filled) Cook Time 10 minutes. Servings 22 cookies (made with a small ice cream scoop) Ingredients . 1/4 cup coconut oil if not liquid, heat gently until melted; 1/3 cup coconut butter if not liquid, heat gently until melted; 6 tablespoons maple syrup; 1 tablespoon vanilla extract; 6 …
From ashleighgrange.com


3-INGREDIENT COCONUT MACAROONS - JUST A TASTE
2017-12-19 Instructions. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a Silpat. In a large bowl, combine the sweetened flaked coconut, sweetened condensed milk and vanilla extract and stir until well combined. Using a small ice cream scoop or two spoons, scoop out 1 ½ tablespoons of the mixture and arrange the macaroons on the ...
From justataste.com


COCONUT MACAROONS RECIPE - COOKIE AND KATE
2021-12-08 Instructions. Preheat the oven to 325 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent the macaroons from sticking to the pan. In a medium mixing bowl, combine the coconut, sugar, and cinnamon, and stir to combine. Set aside.
From cookieandkate.com


3 INGREDIENT COCONUT MACAROONS - LIVING SWEET MOMENTS
2016-04-15 These 3 ingredient coconut macaroons cookies are gluten-free, easy to make and delicious. The perfect dessert for Passover or any other Holiday. Yummy! These coconut macaroons are the easiest cookies you will ever make. They are crunchy on the outside, chewy on the inside, and super delicious. You can add some melted chocolate on top or bottom ...
From livingsweetmoments.com


TRIPLE CHOCOLATE COCONUT MACAROONS - JOANNE EATS WELL WITH OTHERS
2015-03-27 Instructions. Heat oven to 325. Line two baking sheets with parchment paper. In a microwave safe bowl, heat the dark chocolate chunks in the microwave until melted in 30 second intervals, stirring after each interval. Set aside. In a food processor, blend the coconut for 1 minute. Add sugar and cocoa powder, then blend for another full minute.
From joanne-eatswellwithothers.com


COCONUT MACAROONS-THE SOUTHERN LADY COOKS-ONLY 3 INGREDIENTS
2020-12-15 Coconut Macaroons: 1 (14 ounce) package sweetened coconut flakes or 5 1/3 cups. 2 teaspoons vanilla extract. 1 (14 ounce) can sweetened condensed milk ( I use my recipe for how to make your own sweetened condensed milk) Combine coconut flakes, vanilla extract and condensed milk in a large bowl. Line a baking sheet with parchment paper.
From thesouthernladycooks.com


3 INGREDIENT COCONUT MACAROONS RECIPE - GEMMA’S BIGGER BOLDER …
2018-03-02 Instructions. Preheat your oven to 350°F (180°C) and line a large cookie sheet with parchment paper or a Silpat Mat. In a medium bowl combine the coconut and sweetened condensed milk. . Mix with a spoon until the coconut and milk are completely mixed, the mixture will be very sticky but not too wet.
From biggerbolderbaking.com


EASY FILIPINO COCONUT MACAROONS RECIPE - KAWALING PINOY
2017-05-25 Set aside. In a bowl, cream butter using a hand mixer on low speed. Add sugar and beat together until well blended and fluffy. Add eggs one at a time, beating well after each addition. Add condensed milk and vanilla extract and continue to beat until blended. In a medium bowl, combine flour and desiccated coconut.
From kawalingpinoy.com


CLASSIC COCONUT MACAROONS - JAMIE GELLER
2017-04-09 1. Preheat oven to 350°F. Line 2 baking sheets with parchment. 2. Add sugar, coconut, egg whites, scraped vanilla bean and salt to a medium bowl and stir together with a spatula to combine. 3. Scoop 2 to 3 teaspoons of batter and form a pyramid with your fingers, or a half moon works fine. 4.
From jamiegeller.com


WEEKEND COOKING: TRIPLE-COCONUT MACAROONS FROM THE COOK’S …
2013-04-07 The Triple-Coconut Macaroons recipe isn’t posted free online by America’s Test Kitchen, but you can get a one-day free pass to try out the Web site, which has tons of recipes on it. You can also get a preview of the NookBook edition of The Cook’s Illustrated Cookbook at Barnes & Noble here, to get an idea of the recipes and read about how the cookbook came to …
From baystatera.com


TRIPLE COCONUT MACAROONS (PALEO/ GRAIN FREE/ GLUTEN FREE/ …
2015-12-07 4 c. unsweetened shredded coconut. 1/3 c. coconut flour. 2 tsp. vanilla. 1/2 tsp. sea salt. 1/2 c. dairy free dark chocolate (optional)- I use Enjoy Life. Preheat oven to 350 degrees. In a medium size bowl (or in the pan the you made your sweetened condensed coconut milk in), add coconut, coconut flour, vanilla and salt. Stir until completely ...
From sandisallergyfreerecipes.net


TRIPLE-LAYER CHOCOLATE MACAROON CAKE RECIPE - FOOD & WINE
Step 1. Preheat the oven to 350°. Spray an 11-by-17-inch jelly-roll pan with vegetable oil spray and line the bottom with parchment paper; spray the paper. Advertisement. Step 2. In a small ...
From foodandwine.com


COCONUT MACAROONS THREE WAYS | KING ARTHUR BAKING
2016-03-11 Sweet coconut, chopped pecans, and chocolate chips, drizzled with homemade caramel sauce. Using our earlier proportions of 1 total cup of added ingredients, add 1/2 cup mini chocolate chips and 1/2 cup diced pecans to your coconut macaroon batter. Bake as directed on the box or in the recipe. Cool the macaroons to room temperature, then drizzle ...
From kingarthurbaking.com


HOW DO YOU MAKE MACAROONS? - COCONUT MACAROON RECIPE
2018-03-09 These easy macaroons are one of my most popular cookie recipes of all time. A coconut lovers dream, these delicious cookies only require five ingredients and around 35 minutes to make. During the holidays I often find myself making this coconut macaroon recipe multiple times, one batch simply is not enough.
From lovefromtheoven.com


LEMON COCONUT MACAROONS - ALL WAYS DELICIOUS
2021-10-20 Here’s how: Preheat the oven and line baking sheets with parchment paper. Combine the coconut, flour, sugar, egg whites, and vanilla in a saucepan over medium heat and cook until the mixture thickens. Drop by tablespoons or using a small cookie scoop onto the prepared cookie sheets. Bake until golden, 12 to 15 minutes.
From allwaysdelicious.com


TRIPLE-COCONUT MACADAMIA MACAROONS | RECIPE | COOKIES RECIPES …
Two varieties of coconut—sweetened and unsweetened—and cream of coconut add intense flavor to every nibble. —Robin Jungers, Cambellsport, Wisconsin —Robin Jungers, Cambellsport, Wisconsin Dec 17, 2012 - For a truly luxurious cookie experience, try these slightly sweet and tender morsels.
From pinterest.ca


COCONUT MACAROONS - THE EASY RECIPE! - CHOCOLATE COVERED KATIE
2018-12-06 Instructions. Preheat oven to 350 F. Stir together all ingredients, then either microwave or heat on the stove until thick enough to scoop balls onto a cookie tray. (I used a melon baller, but a spoon or ice cream scoop also work.) Bake on the center rack 15 minutes. Let cool completely before removing from the tray.
From chocolatecoveredkatie.com


CHEWY COCONUT MACAROONS - ONLY 5 INGREDIENTS! - THREE MEALS
2020-06-12 Instructions. Place the top oven rack in the center position and pre-heat oven to 350°F. Line a large baking sheet with a piece of parchment paper or a non-stick baking sheet and set aside. Using a hand mixer, briskly beat the egg whites until stiff peaks form. Gently fold the honey, vanilla, coconut, and salt into the egg whites with a ...
From meatandthreemeals.com


TRIPLE COCONUT MACAROONS & CHOCOLATE-DIPPED COCONUT …
May 6, 2015 - From Cook's Illustrated. Be sure to mix the cream of coconut thoroughly before using (shake cans), as the mixture separates upon standing. Unsweetened desiccated coconut is commonly sold in natural food stores or Asian markets. If you are unable to find any, use all sweetened flaked or shredded coconut, but reduce the …
From pinterest.ca


THE BEST CHOCOLATE-DIPPED TRIPLE COCONUT MACAROONS RECIPE
Line two cookie sheets with parchment paper. Melt 8 ounces chocolate in small heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth. (To melt chocolate in microwave, heat at 50 percent power for 3 minutes and stir. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50 percent power.)
From cdkitchen.com


EASY AND DELICIOUS COCONUT MACAROONS - JACKSON'S JOB
In a separate bowl, beat egg whites and salt until medium peaks form. Fold into the coconut mixture. On a well-greased, non-stick or parchment lined cookie sheet, drop heaping tablespoons of batter 1/2" (1.25cm) apart. Bake 15-20 or until golden brown. Leave on baking sheet 5 minutes before moving to a cooling rack.
From jacksonsjob.com


COCONUT MACAROONS - ONCE UPON A CHEF
Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside. In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form.
From onceuponachef.com


OUR BAKERY'S COCONUT MACAROONS | KING ARTHUR BAKING
Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment. To make the macaroons: In a medium bowl, mix together all the ingredients (not including the chocolate for the coating) until thoroughly incorporated. Scoop the dough by 1/8-cupfuls (2 tablespoons) onto the prepared baking sheets, leaving an inch of space ...
From kingarthurbaking.com


TRIPLE COCONUT MACAROONS - SALT AND SERENITY
Triple Coconut Macaroons ! This recipe was originally published in the January 2000 issue of Cooks Illustrated Magazine. 1 cup cream of coconut 2 tablespoons light corn syrup 4 large egg whites 2 teaspoons vanilla extract 1/2 teaspoon fine sea salt or table salt 3 cups unsweetened, shredded, desiccated coconut (about 8 ounces) 3 cups sweetened shredded coconut (or …
From saltandserenity.com


COCONUT MACAROONS - COOKING CLASSY
2021-12-08 Pour coconut into a large mixing bowl. Break up any clumps with your fingertips. Evenly sprinkle flour, sugar and salt over coconut then toss to coat. Pour in egg whites, then drizzle the extract over the egg whites and toss well with a silicone spatula to coat mixture evenly. Cover bowl and chill 30 minutes in the refrigerator.
From cookingclassy.com


EASY 3-INGREDIENT COCONUT MACAROONS - LITTLE SWEET BAKER
2019-11-08 Instructions. Preheat oven to 350F and line two baking sheets with parchment paper. In a large bowl, mix together the unsweetened shredded coconut, sweetened condensed milk, and vanilla until all is moistened. Use a cookie scoop or two spoons and drop rounded mounds of the mixture onto the prepared baking sheets about 1″ apart.
From littlesweetbaker.com


COCONUT MACAROONS WITH CONDENSED MILK - HOME COOKED HARVEST
2021-12-02 Instructions. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. In a large bowl combine together sweetened shredded coconut with the sweetened condensed milk. Using a greased tablespoon or a tablespoon sized cookie dough scoop, scoop the coconut mixture onto the baking sheet.
From homecookedharvest.com


COCONUT MACAROONS - SUGAR SPUN RUN
2021-12-06 Chocolate. Melt chocolate in a microwave-safe bowl in 20-second intervals (stirring in between) until completely smooth and melted. Drizzle melted chocolate over cooled macaroons or dip the bottoms in chocolate and transfer to a wax paper lined baking sheet to allow chocolate to solidify before enjoying.
From sugarspunrun.com


Related Search